Baking & Snack - February 2021 - 82

CONVEYORS

IT TAKES TIME
FOR PROPER
DRYING AFTER
WET CLEANING
TO ENSURE
PRODUCT
QUALITY AND
AVOID SUCH
ISSUES AS
MOLDING AND
COMPROMISING
SHELF LIFE.
Steven Kiley, design engineer, Axis Automation, addSimplifying disassembly
of conveyors reduces ed that frames have continuous welds to prevent fine
downtime and stream- particles from penetrating small openings that make the
lines the maintenance conveyors hard to clean.
and sanitation process.
" The easier you can make those hard contact points
Axis Automation
accessible, the more likely they will be taken apart and
cleaned properly, " he said.
Mr. Adams recommended that conveying systems
come with electronic components that are IP67 rated for
waterproofing to minimize downtime during cleaning,
as well as other sanitary design features.
" We have multiple installations in USDA-washdown
facilities, and the way we have chosen to tackle this is
open-frame designs, catch pans with drainage and
quick-release belting features, " he said.

Get wet or stay dry?
Production room sanitation is not as simple as pulling
out a water hose. Food safety requires well-thought-out
procedures that are understood and followed by the
cleaning team.
" In the food production environment, we often see
dry cleaning with compressed air, sweeping up heavy
debris and then completing a full wet clean with sanitizers and rinse, " Mr. White said. " Dry cleaning minimizes
water needed for cleaning and reduces the amount of
solids flushed down the drain. "
Mr. Shall pointed out that wet versus dry cleaning is
a complex topic. A combination of water, the correct
detergent and brushing, scraping or other mechani-

82 Baking & Snack February 2021 / www.bakingbusiness.com

cal action will effectively remove soil, bacteria, mold
and allergens from surfaces. The difficulty, however,
is determining how compatible wet cleaning is with
the operation.
" Bakery equipment is not always designed for wet
cleaning, and when water and chemicals are introduced,
equipment may degrade more quickly, causing corrosion and increased wear, " Mr. Shall said.
Likewise, the production floor needs adequate draining, and it takes time for proper drying to ensure product quality and avoid such issues as molding and compromising shelf life. Sometimes introducing water into
certain parts of a bakery will create conditions that foster the growth of potentially harmful microbes.
" Water helps bacteria grow at a rapid rate, and dry
cleaning may be more appropriate, " said Bryan Hobbs,
service director, Ashworth Bros. " Dry cleaning, however, leaves more residual dust that can be abrasive and can
be detrimental to conveying systems. "
Jonathan Lasecki, Ashworth's director of engineering, prefers wet cleaning because it's effective and allows
bakers to minimize boiler use and compressed air that
require a tremendous amount energy. He emphasized,
though, that it must be done the right way.
" Wet cleaning is great, but if you don't get all of the
dried ingredients washed off, bacteria will continue
to grow and you're going to have more issues, " he explained. " Dry cleaning is good, but that's like dusting at
home. You are only moving the debris around, and not
cleaning as effectively as you could, causing safety issues.


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